An all-day eatery, The 5th Earl Rosebery serves breakfast and lunch Monday to Friday, and dinner Friday and Saturday nights. And good food and a perfectly situated corner locale have made it the focal point of the Rosebery community. “We love the community! That’s why we’re in hospitality, and our retail background lends to that,” says Frank Gangemi, who alongside wife Mary, is the driving force behind 5th Earl. “My dream was to go into hospitality; I’d had enough of

” I’ve been in hospitality for about 10 years, as a duty manager mainly, now in a group office role for Endeavour hotels (owner of Coopers Hotel), which is an amazing company to work for. You definitely get a social kick whilst coming into work; it’s always nice to be around people. Our rooftop bar was renovated a couple of years ago; during one of the [covid] lockdowns we did one of the first renovations inside and then about a

By D.R. Lennox At 73 years of age, Jim Marshall can be forgiven for being set in his ways. The veteran music photographer, with a career spanning 50 years and a port folio containing some of the biggest names in music – Jimi Hendrix, Janis Joplin, The Beatles, The Rolling Stones, Johnny Cash – works only on his terms, resists technology (he continues to shoot on film not digital), despises the paparazzi, and has lived in the one apartment since

Proprietor Kylie Pitt got the inside scoop on the sale of the cafe over some 15 years ago. “My parents had retired and I thought they were going to go insane sitting in a corner reading a book and doing nothing else, so I said to my dad, ‘want to buy an ice cream shop?’ He said ‘no, but if you buy it I’ll come work for you!’ So I bought it and he came to work for me. That’s

By Anthony Anderson “If you wanted a fight in the early hours of a Sunday morning, the public bar of the Bondi was a good place to find one. Bondi Road had a couple of restaurants back in the ‘70s but the shear variety along that stretch today defies comparison.” Bronte, Tamarama and Bondi. This three‑kilometre strip of sand, rock shelves, cliffs and pools, stretching from Bronte Baths to the North Bondi Grassy Knoll, is stupendous. But today, the streets,

Advanced Souvlaki began as a humble dream and has grown over the past 30 years into one of Sydney’s most trusted names for authentic Greek souvlaki. At the heart of the business are Con and Eleni, who lovingly oversee their Canterbury headquarters and shop, along with a vibrant retail store in Kogarah. Each day, their team handcrafts fresh backstrap lamb, chicken, beef, and pork souvlaki with care, pride, and tradition. “Our souvlaki isn’t just good – it’s made with integrity,”

“You want to be surrounded by good people that enjoy coming to work and enjoy the vibe. As much as you put in is as much as you get out of anything.” Being a life-long Sydney Roosters fan, I was thrilled to be given the opportunity to sit down and talk to the current Roosters captain at his Randwick café, High St Society. The café, which opened its doors in January 2017, is owned by Jake Friend and two business

“I love a steak! And it’s my love of steak that attracted me to breeding Angus cattle. I chose Angus cattle because of their marbling qualities.” Though he enjoys a good coffee, Theo Onisforou’s focus is on obtaining, maintaining and consuming Australia’s best quality beef. Theo’s parents emigrated from the island of Cyprus in the 1950s from the small village of St Theodore, hence his name. Settling in Paddington, their only opportunity to revisit their rural heritage was by attending

Frank’s Pitstop Motors Starting out in 1987, Frank Failla has built a successful automotive business that runs on passion as much as fuel. “You have to be very passionate to be in this industry, and you never stop learning. The guy who tells you he knows everything about cars is a bullshit artist; you learn every day. The day you stop learning is the day you die – and that’s in life, notjust cars.” “My business partner, Tony, and I

Tony Sergi knew from a young age that he wanted to be a singer. It was 2003, he was six years old and Australian Idol had just made its television debut. “When I started, I just jumped up on stage and that was it. I haven’t stopped since.” Although Tony describes his original music as soul-pop, his early inspirations were rock. “For me, growing up it was your Bryan Adams, your Bon Jovi. Then at 12, 13, 14 you shift

PQ: “Not that I am excluded from guilty pleasures, but they don’t fall in the food or alcohol variety: a good book, an early 1970s film and great conversation, that’s what does it for me.” Brazilian novelist Paulo Coehlo once wrote: “You are not defeated when you lose, you are defeated when you quit.” It’s a simple yet no less profound notion for living one’s life, more so perhaps if you happen to be an athlete: in sport, winning is

Although of country stock, Hugh McPherson is a Sydney boy born and bred. “My mum’s from Orange and my dad’s from Wagga Wagga, and while I did spend a great deal of my childhood in the country, I grew up in the Flemington-Ryde area. I moved to Kings Cross on my own when I was 16, and I think that’s where I did a lot of my learning. When I was 18 I managed a couple of bars, a couple